Acorn Squash & Egg Breakfast

Acorn squash is a great healthy carbohydrate to add to your meals. It's high in fiber to keep you fuller longer and is a good source of vitamin C. A ½ cup serving of cooked, cubed acorn squash provides approximately 20% of the recommended daily allowance of vitamin C. This simple recipe may not be much work, but it gives you a great balance of a complete meal full of healthy fats, protein and carbohydrates.

Author: My Healthy Dish

Recipe type: Breakfast

Cuisine: American

Ingredients

Ingredients:

Sliced Acorn Squash

6-7 eggs

Instructions

Wrap acorn squash in wet paper towels and microwave for 4 minutes to soften and easier to cut. Cut bottom and top off. Slice squash into 1 ½ inch thick sections. Pre-heat oven to 400˚F degrees. Line cooking sheet with wax paper and heat sheet in oven for 5 minutes. Crack eggs and separate yolk from egg whites. Remove heated cooking sheet from oven, place acorn slices on top and distribute egg whites evenly on to each slice. Make sure sheet is hot so egg whites start to cook immediately and less will leak out on bottom. Bake in oven for 5 minutes, remove from oven and drop an individual yolk into each slice and place back in oven for 4-5 minutes for medium and 6-8 for well done. Add a pinch of salt and pepper for flavor